Chocolate Cupcakes with Pumpkin Cheesecake Filling

Ingredients

  • 1 (8 ounce) package cream cheese, at room temperature
  • ⅓ cup white sugar
  • 1egg
  • 2 tablespoons 100% pure pumpkin
  • 6 drops yellow food coloring(Optional)
  • 3 drops red food coloring(Optional)
  • ⅛ teaspoon salt
  • ½ cup semisweet chocolate chips, or more to taste
  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

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  • Step 2

    Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.

  • Step 3

    Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.

  • Step 4

    Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

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